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Chinese Beef Ball Recipe

  • Author: Bobby
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x


  • 1lb ground beef
  • ½ teaspoon salt
  • 1 egg
  • ½ teaspoon ground black pepper
  • 3 garlic cloves (minced)
  • 1/2 teaspoon red pepper flakes
  • ¼ cup finely chopped green onions
  • ½ cup cornstarch
  • oil (for frying)
  • Sauce-
  • 1 cup beef broth
  • 1 tablespoon Chinese rice wine
  • 2 ½ tablespoons soy sauce
  • ½ tablespoon sugar
  • ½ teaspoon chicken bouillon
  • ¼ cup of water
  • 1 tablespoon cornstarch
  • 1 small onion (diced)
  • 1 large carrot (peeled and diced)
  • 1 small green pepper (seeded and diced)
  • 1 tablespoon oil


  1. In a large bowl combine ground beef, salt, ground black pepper, egg, garlic, crushed red pepper, and green onion.
  2. Mix well using your hands. Place the ½ cup of cornstarch onto a plate. One at a time, roll some of the meat mixtures into a small meatball and roll in cornstarch. Repeat until all of the beef mixtures is gone.
  3. Heat oil in a deep fryer to 375 degrees F. Deep fry the meatballs in batches until golden brown and fully cooked (the internal temperature has reached 165 Degrees F.).
  4. Drain on a plate lined with paper towels.
  5. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add carrots, onion, and green pepper and stir fry for 1 minute. Add beef broth, wine, soy sauce, sugar, and chicken bouillon. Bring to a boil. Reduce heat and simmer.
  6. Add the cooked meatballs to the sauce in the work. Mix a ¼ cup of cold water with 1 tablespoon of cornstarch in a small bowl and pour into the wok while stirring.
  7. Simmer until the mixture is thick and heated through.

Keywords: Chinese,beef,ball